This classic book contains a collection of over 500 recipes for producing interesting and delicious side dishes suitable for any meal of the day. Dealing with hors-d'oevres, sandwiches, savouries, salads, oriental dishes, and more, this is a not not to be missed by cooking enthusiasts and those looking to spice up their current culinary repertoire. Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: "e;Breakfast and Supper Dishes"e; (1898), "e;A book of Salads: The Art of Salad Dressing"e; (1922), and "e;British Red Cross Society Cookery Manual"e; (1915). Contents include: "e;Side-Dishes-Cold Hors-d'Oeuvre"e;, "e;Sandwiches"e;, "e;Breakfast Dishes and After Dinner Savouries"e;, "e;Savoury Dishes of Fish"e;, "e;Savoury Meat Dishes"e;, "e;Vegetable Entremets ad Savouries"e;, "e;Savoury Egg Dishes, Omelets, etc."e;, "e;Farinaceous and Cheese Savouries"e;, "e;Salads and Salad Saucers"e;, "e;Sour Fruit Salads"e;, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history - with a taste of what, how and when, people ate, drank, and socialised.

This classic book contains a collection of over 500 recipes for producing interesting and delicious side dishes suitable for any meal of the day. Dealing with hors-d'oevres, sandwiches, savouries, salads, oriental dishes, and more, this is a not not to be missed by cooking enthusiasts and those looking to spice up their current culinary repertoire. Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: "Breakfast and Supper Dishes" (1898), "A book of Salads: The Art of Salad Dressing" (1922), and "British Red Cross Society Cookery Manual" (1915). Contents include: "Side-Dishes-Cold Hors-d'Oeuvre", "Sandwiches", "Breakfast Dishes and After Dinner Savouries", "Savoury Dishes of Fish", "Savoury Meat Dishes", "Vegetable Entremets ad Savouries", "Savoury Egg Dishes, Omelets, etc.", "Farinaceous and Cheese Savouries", "Salads and Salad Saucers", "Sour Fruit Salads", etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history - with a taste of what, how and when, people ate, drank, and socialised.